4 servings
Prep: 10 mins,
Cooking: 25 mins
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Ingredients (17)
1 cup | lentils — red |
375 ml | water |
1 tsp | turmeric |
1 | vegetable oil |
1 | onion — finely chopped |
2 | garlic — cloves, crushed |
2 tsp | fresh ginger — finely grated |
1 | garam masala |
dried chilli flakes | |
2 | tomatoes — roughly chopped |
150 g | baby spinach |
1/2 cup | tomato purée |
2 | chutney |
lemon — juice only | |
1/4 cup | yoghurt — plain |
15 g | fresh coriander — chopped |
4 | pita breads — whole wheat |
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